~ Parmesan ravioli with pumpkin and walnut pesto ~
Here I am Souls, ready to show you how much I love pumpkin!
Do you know how many varieties there are? Mantovana with its green and wrinkled skin, the trumpet of Albenga with its yellow-orange pulp and its unique shape, the pear-shaped Butternut…Today I used a long pumpkin from Naples, with its bright orange pulp gives a perfect aesthetic colors match to this first course
Without forgetting the sweet and delicate taste that perfectly suits the parmesan filling of ravioli.
INGREDIENTS (for 4 people) :
- 300gr of pumpkin
- extra virgin olive oil
- 10/15 walnuts
- 100g of Parmesan cheese
- pepper a/r
- Salt a/r
- 500g of ravioli (filling to taste)
METHOD:
Peel and cut the pumpkin into cubes, stew it in a pan naturally for about 20-30 minutes with a little water (to prevent it from burning). Once cooked, undo it a little with the help of a fork and let it cool. Then put the pumpkin, walnuts, parmesan and pepper to taste in the mixer (I used the immersion one) and pour the EVO oil slowly until you get the consistency of a pesto. Boil the ravioli in salted water and lightly toss them in the pumpkin pesto.
TIPS: for this recipe I used homemade ravioli (which they gave me) with parmesan filling, as I thought they would create a nice contrast to the sweetness of the pumpkin. Do not overdo the water when boiling the pumpkin, otherwise you risk that the consistency becomes more like a creamy one. I used a lot of nuts, because I liked the idea of pesto a little coarse, but of course you can adjust the doses according to your personal taste. Enjoy your meal!
